Pages

Biscuit Pastry

This dough
makes an excellent pastry shell for fruit tarts and other pies and tarts with
rich fillings. I mix it in the thermomix.

100g sugar

300g flour

150g butter

A pinch of salt

2 egg yolks

20g milk

2 cups dried beans, rice or weights
that can withstand the oven’s heat for blind-baking

Pre-heat
oven to 180ºC.

Place sugar
in TM bowl and pulverize 15 sec/speed 9.

Add
remaining ingredients and set 15 sec/speed 5.

Roll out
pastry as thinly as possible and place in pie plate. Prick lightly all over
base with a fork.

Line with parchment paper and place the beans on top
spreading them evenly over the base. This will prevent the pastry from puffing
up. Place in the oven for 15 minutes, remove the beans and place in the oven
for a further 10 minutes. Save the beans for a next time you need to blind-bake
a shell. Let it cool completely before filling.

If any
dough is left over it can be frozen. I didn’t have enough dough to make another
shell so I just made some cookies! I spread the dough directly on some parchment
paper, cut the cookies and removed excess dough. Placed tray in the oven for 10
minutes until golden. Voilá!